Purslane in Hindi — Names, Uses & Cultural Significance

Adam Woodsman
Oct 22
3 min read

🌱 Introduction

The humble yet resilient purslane (Portulaca oleracea) grows wild throughout India, often mistaken for a weed but long cherished in traditional diets and Ayurvedic medicine. Known under dozens of regional names, this succulent green has fed villages for centuries — offering healing, flavor, and sustainability all at once.

This article explores its Hindi and regional names, culinary and medicinal uses, and the deeper cultural meanings that make purslane a true hidden gem of Indian heritage.

🗣️ Hindi and Regional Names

Hindi Names

In Hindi-speaking areas, purslane is known by several names:

कुलफा का शाक (kulfa ka shāk) — “kulfa greens” or “purslane vegetable.”
लोनिया (loniya) — a common local variant.
नूनिया (nūniyā) — found in parts of northern India.
घोल (ghol) — used interchangeably in Hindi-Marathi regions.

These names vary by district but all refer to the same cooling, tangy green that thrives even in summer heat.

Regional Variations

Because purslane spreads easily across climates, each region developed its own word for it:

Marathi: ghol (घोळ)
Gujarati: luni (लुणी) or moṭī luni (मोटी लुणी, “large luni”)
Tamil: paruppu kīrai (परुप्पु कीरै) — “dal greens.”
Telugu: gangābayilā kūra (गंगाबायिला कूर) — “riverbank greens.”

This diversity reflects how deeply the plant has rooted itself in Indian culture and cuisine.

🍛 Culinary Uses

Purslane’s tender, juicy leaves have a light lemony tang and a pleasant crunch. Because it contains natural mucilage (a gentle, thick gel), it gives soups and lentils a smooth, silky texture.

Popular Indian preparations include:

Kulfa ki sabzī: sautéed purslane with onions, tomato, and cumin.
Luni bhājī: a Maharashtrian stir-fry flavored with mustard seeds.
Paruppu kīrai dal: Tamil lentils thickened with purslane greens.

You can also toss the raw leaves into salads, blend them into chutneys, or use them as a spinach substitute in parathas and soups.

🛒 Buying Tip: Look for crisp stems and vibrant leaves. Wash thoroughly since it often grows close to the soil.

💊 Medicinal and Nutritional Value

In Ayurveda, purslane appears under the Sanskrit names लोणिका (loṇikā) or लोनिका शाक (lonikā shāk), divided into two types:

छोटी लोन (choṭī lona) — small purslane, used for digestion and stomach ailments.
बड़ी लोन (baṛī lona) — large purslane, used for wound healing and cooling the body.

Traditionally, it’s believed to ease inflammation, burning sensations, urinary discomfort, and internal heat.

Modern nutrition confirms what Ayurveda long taught: purslane is rich in vitamins A, C, and E, magnesium, iron, potassium, and alpha-linolenic acid (ALA) — a plant-based omega-3 that supports heart and brain health.

Because it thrives in poor soil with little water, it’s also a model of climate-resilient nutrition.

🪷 Cultural Significance

Historical Background

For generations, purslane has been a cornerstone of rural diets. Even Mahatma Gandhi reportedly included luni bhājī in his ashram meals, appreciating its simplicity and nourishment.

Folk Meanings

In local folklore, purslane was thought to bring calm and protection. Families sometimes grew it near homes to “cool the air” or soothe fevers. Its hardy, low-growing nature made it a symbol of humility and quiet strength.

Modern Revival

Today, with renewed interest in “forgotten greens,” purslane is returning to Indian plates. Chefs and wellness advocates now celebrate kulfa as a supergreen — sustainable, flavorful, and deeply rooted in Indian biodiversity.

🍲 How to Use Purslane

Cook: Sauté with garlic, ginger, and turmeric like spinach.
Pair: Combine with lentils, yogurt, or potatoes.
Add Raw: Mix into raitas or cucumber salads for a refreshing crunch.
Store: Keep in a sealed container with minimal moisture; use within two days.

✨ Try it: Kulfa Aloo Ki Sabzi – Maayeka or Paruppu Keerai Dal – Know Your Indian Food

🌍 Why It Matters

Purslane is proof that abundance can grow anywhere. It nourishes both the body and the land, needing almost no fertilizer or irrigation. Reviving its use supports food sovereignty, encourages biodiversity, and reconnects us to the wisdom of self-sustaining Indian foodways.

🌸 Conclusion

Whether you call it kulfa, luni, or ghol, purslane is far more than a weed. It’s a living bridge between past and future — a plant that fed ancestors, heals bodies, and offers a sustainable path forward.

By embracing it again, we revive not only a food but a philosophy: that nature already provides what we need, if we simply learn to see it. 🌿